Butter Converter — Sticks, Cups, Grams & More
Convert butter between sticks, cups, tablespoons, grams, ounces, and pounds. Includes quick presets and support for international butter sizes.
ℹ️ Common Butter Measurements
| Sticks | Cups | Tbsp | Grams |
|---|---|---|---|
| ½ stick | ¼ cup | 4 tbsp | 57g |
| 1 stick | ½ cup | 8 tbsp | 113g |
| 2 sticks | 1 cup | 16 tbsp | 227g |
| 4 sticks | 2 cups | 32 tbsp | 454g (1 lb) |
Real-World Butter Conversion Examples
See how the butter converter handles common baking and cooking scenarios with step-by-step calculations.
Example 1: Converting a French Croissant Recipe
A classic French croissant recipe calls for 280 grams of cold butter for laminating. You need to know how many US sticks to buy at the grocery store.
Input:
280 grams of butter
Result:
2.47 sticks ≈ 2½ sticks (1¼ cups, 19.7 tablespoons)
Breakdown: 280g ÷ 113.4g per stick = 2.47 sticks
Pro Tip: For laminated doughs, buy 3 sticks to have extra. European-style butter (like Plugrá or Kerrygold) has 82–86% fat content vs 80% in standard US butter, making it better for croissants — the higher fat creates more defined, flaky layers.
Example 2: Halving a Pie Crust Recipe
Your double pie crust recipe calls for 1¼ cups of butter, but you only need a single crust. How much butter should you cut?
Input:
1¼ cups butter ÷ 2 (halved)
Result:
⅝ cup = 10 tablespoons = 1¼ sticks = 141.8 g
How to cut: Use 1 full stick + cut a second stick at the "2" tablespoon mark
Pro Tip: For flaky pie crust, the butter must stay cold. Cut your butter into ½-inch cubes, then freeze for 15 minutes before adding to the flour. Small, cold butter pieces create steam pockets that make the crust flaky.
Example 3: Making Compound Butter for Steak Night
You're making garlic herb compound butter for 8 guests. Each steak gets a 1-tablespoon medallion. How much butter base do you need?
Input:
8 servings × 1 tablespoon each = 8 tablespoons
Result:
8 tablespoons = 1 stick = ½ cup = 113.4 g = 4 oz
Perfect match: One stick provides exactly 8 one-tablespoon portions
Pro Tip: For uniform portions, roll softened compound butter in plastic wrap into a log, then refrigerate. Once firm, slice into ½-inch rounds — each round is approximately 1 tablespoon. Freeze extras; compound butter keeps 3 months frozen.
Example 4: Converting Australian Recipe to US Measurements
An Australian lamington recipe calls for "125g butter (half a block)." You need to convert this to US sticks.
Input:
125 grams (half of Australian 250g block)
Result:
1.10 sticks ≈ 1 stick + 1 tablespoon (8.8 tbsp total)
Breakdown: 125g ÷ 113.4g per stick = 1.10 sticks. Extra 11.6g = ~0.8 tbsp
Pro Tip: Australian tablespoons are 20 ml (vs US 15 ml). When an Australian recipe says "2 tablespoons butter," that's actually 2.67 US tablespoons or about 40 grams — a difference that matters in precise baking.
Example 5: Batch Baking for a Bake Sale
You're tripling your chocolate chip cookie recipe that calls for ¾ cup butter per batch. How many pounds of butter should you buy?
Input:
¾ cup × 3 batches = 2¼ cups butter total
Result:
2¼ cups = 4½ sticks = 36 tablespoons = 510 g = 1.125 lbs
Shopping: Buy 2 boxes (8 sticks / 2 lbs) — you'll use 4½ sticks with 3½ to spare
Pro Tip: For consistent cookies across large batches, weigh the butter rather than measuring by volume. Use 170g per batch instead of ¾ cup — digital scales eliminate the packing variations that affect volume measurements.
Example 6: Reducing Butter in a Heart-Healthy Recipe
Your doctor recommended reducing saturated fat. Your banana bread recipe calls for 1 cup (2 sticks) of butter. You want to replace half with Greek yogurt — how much butter do you actually need?
Input:
1 cup butter ÷ 2 = ½ cup butter needed (other half replaced)
Result:
½ cup = 1 stick = 8 tablespoons = 113.4 g butter
Substitution: Use 1 stick butter + ½ cup Greek yogurt
Pro Tip: Greek yogurt substitutes 1:1 for butter by volume in quick breads and muffins. Use full-fat Greek yogurt for best results — non-fat versions add too much moisture. Applesauce and mashed banana also work as 1:1 butter replacements in these recipes.
The Complete Butter Conversion Chart
One standard US stick of butter equals ½ cup, 8 tablespoons, 113.4 grams, or 4 ounces. That single fact answers about 80% of butter conversion questions, but most recipes don't call for exactly one stick.
| Sticks | Cups | Tbsp | Tsp | Grams | Ounces | Pounds | Common Use |
|---|---|---|---|---|---|---|---|
| ⅛ | 1/16 | 1 | 3 | 14.2 g | ½ oz | — | Toast, small sauté |
| ¼ | ⅛ | 2 | 6 | 28.4 g | 1 oz | — | Pan sauce, eggs |
| ⅓ | ⅙ | 2⅔ | 8 | 37.8 g | 1.3 oz | — | Single muffin batch |
| ½ | ¼ | 4 | 12 | 56.7 g | 2 oz | ⅛ lb | Small cookie batch |
| ⅔ | ⅓ | 5⅓ | 16 | 75.6 g | 2.7 oz | — | Single pie crust |
| ¾ | ⅜ | 6 | 18 | 85.1 g | 3 oz | — | 6 biscuits |
| 1 | ½ | 8 | 24 | 113.4 g | 4 oz | ¼ lb | 1 standard stick |
| 1¼ | ⅝ | 10 | 30 | 141.8 g | 5 oz | — | Pound cake (half) |
| 1½ | ¾ | 12 | 36 | 170.1 g | 6 oz | ⅜ lb | Double pie crust |
| 2 | 1 | 16 | 48 | 226.8 g | 8 oz | ½ lb | 2 sticks / pound cake |
| 2½ | 1¼ | 20 | 60 | 283.5 g | 10 oz | ⅝ lb | Large batch cookies |
| 3 | 1½ | 24 | 72 | 340.2 g | 12 oz | ¾ lb | Layer cake |
| 4 | 2 | 32 | 96 | 453.6 g | 16 oz | 1 lb | 1 standard box |
| 6 | 3 | 48 | 144 | 680.4 g | 24 oz | 1½ lb | Large batch pastry |
| 8 | 4 | 64 | 192 | 907.2 g | 32 oz | 2 lb | 2 boxes / bakery batch |
Understanding US Butter Stick Markings
If you've ever looked closely at a US butter wrapper, you'll notice tablespoon markings printed along the side. Each stick is marked from 1 to 8 tablespoons, making it easy to cut precise amounts without measuring.
| Amount Needed | In Sticks | Grams | How to Cut | Common Recipe Use |
|---|---|---|---|---|
| 1 tablespoon | ⅛ stick | 14 g | Cut at the "1" mark | Finishing butter on steak |
| 2 tablespoons | ¼ stick | 28 g | Cut at the "2" mark | Pan sauce, roux starter |
| 3 tablespoons | ⅜ stick | 43 g | Cut at the "3" mark | Single batch brownies |
| ¼ cup (4 tbsp) | ½ stick | 57 g | Cut the stick in half | Half-batch cookies |
| 5 tablespoons | ⅝ stick | 71 g | Cut at the "5" mark | Single pie crust |
| 6 tablespoons | ¾ stick | 85 g | Cut at the "6" mark | 6-8 biscuits |
| 7 tablespoons | ⅞ stick | 99 g | Cut at the "7" mark | Small batch shortbread |
| ½ cup (8 tbsp) | 1 full stick | 113 g | Use the whole stick | Standard cookie batch |
| ¾ cup (12 tbsp) | 1½ sticks | 170 g | 1 stick + half stick | Double pie crust |
| 1 cup (16 tbsp) | 2 sticks | 227 g | Use 2 full sticks | Pound cake, large batch cookies |
| 1½ cups (24 tbsp) | 3 sticks | 340 g | Use 3 full sticks | Layer cake, croissants |
| 2 cups (32 tbsp) | 4 sticks (1 lb) | 454 g | Use 1 full box | Traditional pound cake |
International Butter Block Conversions
When converting recipes between countries, these conversions help you navigate the differences between US sticks and international butter blocks.
| Country/Region | Standard Size | In US Sticks | In Cups | Notes |
|---|---|---|---|---|
| United States | 113.4 g (1 stick) | 1 | ½ cup | 4 sticks = 1 lb box |
| US (West Coast) | 113.4 g (shorter stick) | 1 | ½ cup | Same weight, different shape |
| Europe (EU) | 250 g block | 2.2 sticks | 1.1 cups | 82-86% fat (higher than US) |
| Europe (half block) | 125 g | 1.1 sticks | ~½ cup + 1 tbsp | Common recipe amount |
| UK | 250 g block | 2.2 sticks | 1.1 cups | Same as EU standard |
| Australia/NZ | 250 g block | 2.2 sticks | 1.1 cups | ⚠️ AU tbsp = 20 ml (not 15 ml) |
| Ireland | 227 g block | 2 sticks | 1 cup | Matches US ½ lb exactly |
| France | 250 g or 500 g | 2.2 / 4.4 sticks | 1.1 / 2.2 cups | Often 84% fat (premium) |
| Germany | 250 g block | 2.2 sticks | 1.1 cups | Marked in 50g sections |
| India | 100 g or 500 g | 0.88 / 4.4 sticks | 0.44 / 2.2 cups | Amul brand standard |
Butter Substitution Guide
When you need to substitute butter or convert between butter and oil, these ratios will help maintain the right texture and flavor in your recipes.
| Substitute For | Use This Instead | Ratio | Best For | Notes |
|---|---|---|---|---|
| 1 cup butter | Vegetable oil | ¾ cup oil | Quick breads, muffins | Denser, moister texture |
| 1 cup butter | Coconut oil | 1 cup (solid) | Vegan baking, cookies | Slight coconut flavor |
| 1 cup butter | Greek yogurt | ½ cup yogurt | Muffins, quick breads | Reduces fat by 50% |
| 1 cup butter | Applesauce | ½ cup unsweetened | Cakes, muffins | Adds moisture, reduce sugar |
| 1 cup butter | Mashed avocado | 1 cup | Brownies, chocolate cakes | Healthier fats, creamy texture |
| 1 cup butter | Ghee | ¾ cup + 2 tbsp | High-heat cooking | Higher smoke point, nutty flavor |
| 1 cup butter | Margarine (stick) | 1 cup | Most baking | Avoid tub margarine for baking |
| 1 cup butter | Shortening | 1 cup | Flaky pie crusts | No flavor, very flaky result |
International Butter Sizes
Butter sticks are a uniquely American measurement. The rest of the world packages butter in blocks of various sizes, and if you're converting between a European, Australian, or American recipe, the differences matter.
United States
- Standard stick: 113.4 g (4 oz / ½ cup / 8 tbsp)
- Package: 4 sticks = 1 pound (453.6 g)
- Shape: Long, narrow rectangle (about 4.75" × 1.25" × 1.25")
Europe (EU Standard)
- Standard block: 250 g (8.82 oz)
- Also available: 125 g, 500 g
- Note: 250 g is close to but NOT equal to 2 US sticks (226.8 g). The difference is 23.2 g — about 1.6 tablespoons.
Australia & New Zealand
- Standard block: 250 g
- Note: Australian tablespoons are 20 ml (4 teaspoons), not 15 ml like US tablespoons. So "2 tablespoons of butter" in an Australian recipe is about 40 g, not 28 g.
Salted vs. Unsalted Butter
When converting butter amounts, the salted/unsalted distinction doesn't affect volume or weight — a stick of salted butter and a stick of unsalted butter weigh the same 113.4 grams.
The difference is in salt content. Salted butter typically contains about 1.5–1.7% salt by weight, or roughly ¼ teaspoon of salt per stick. If a recipe calls for unsalted butter and you're using salted, reduce any added salt in the recipe by ¼ teaspoon per stick of butter.
Frequently Asked Questions
How many cups in a stick of butter?
One standard US stick of butter equals exactly ½ cup (8 tablespoons, 4 ounces, 113.4 grams). Two sticks equal 1 cup, and four sticks equal 2 cups (1 pound).
How many tablespoons in a stick of butter?
There are 8 tablespoons in one US stick of butter. Each tablespoon is about 14.2 grams. The markings on the butter wrapper show each tablespoon increment from 1 to 8.
How much is half a stick of butter?
Half a stick of butter is ¼ cup, 4 tablespoons, 2 ounces, or 56.7 grams. Cut the stick at the "4" tablespoon marking on the wrapper.
How much is 1 stick of butter in grams?
One US stick of butter is 113.4 grams. This is slightly less than half a European 250 g block (which is 125 g cut in half). For most recipes, 113 g or 115 g is close enough when measuring by weight.
Is a stick of butter the same worldwide?
No. Butter sticks are a US-only measurement. Europe, Australia, and most other countries sell butter in 250 g or 500 g blocks. Even within the US, west coast brands sometimes package sticks in a shorter, wider shape, though the weight remains 113.4 g.
How do I measure butter without a scale?
Use the wrapper markings. Each US stick is marked with 8 tablespoon lines and ¼ cup intervals. If you need 3 tablespoons, cut at the "3" line. For unwrapped butter, the water displacement method works: fill a measuring cup with water to the 1-cup line, then add butter until the water reaches the amount you need.
Can I substitute margarine 1:1 for butter?
In most recipes, yes — margarine (stick form, not tub) can be substituted 1:1 for butter by volume and weight. However, margarine has slightly higher water content and lower fat, which can affect texture in pastry and cookies. Tub margarine has even higher water content and shouldn't be used in baking at all.
How long does butter last?
Unsalted butter keeps for about 1 month in the refrigerator and 6–9 months in the freezer. Salted butter lasts about 2 months refrigerated. Butter freezes well with no texture change — wrap tightly in foil or freezer bags to prevent freezer burn and flavor absorption.
How do I soften butter quickly for baking?
For properly softened butter (65–67°F), cut cold butter into ½-inch cubes and let sit at room temperature for 15–20 minutes. For faster results, pound cold butter between parchment paper with a rolling pin, or microwave at 20% power in 5-second intervals, turning between bursts. Never fully melt butter meant for creaming — it won't incorporate air properly.
What's the difference between clarified butter and ghee?
Both remove milk solids from butter, but the process differs. Clarified butter is gently melted and strained to remove water and milk solids, yielding pure butterfat. Ghee is cooked longer until milk solids brown and caramelize before straining, giving a nuttier flavor. Both have higher smoke points (~450°F vs butter's 350°F) and longer shelf life. 1 cup butter yields about ¾ cup clarified butter or ghee.
How do I convert between European and American butter?
European butter has 82–86% fat content vs American butter's 80%, plus lower water content. For most recipes, the difference is negligible. However, for laminated doughs (croissants, puff pastry), European-style butter performs noticeably better due to its higher fat and lower water content, creating more defined layers.
Why does my recipe specify "cold butter" vs "room temperature butter"?
Temperature matters for texture. Cold butter (35–40°F) is essential for flaky pastries — it creates steam pockets as it melts during baking. Room temperature butter (65–67°F) is needed for creaming with sugar to incorporate air for fluffy cakes and cookies. Melted butter creates denser, chewier textures. Using the wrong temperature is a common cause of baking failures.
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Authority Sources & References
The butter conversion data and baking science in this guide are based on standards from these trusted culinary and food science authorities: